Looking for a meatless meal for tonight’s Lenten supper? Tired of pizza and fish fry? Here’s a hearty and satisfying lentil soup recipe that’a a favorite at our house, especially on a snowy winter day like today. Read more
One day I was looking for something for lunch that was gluten-free and vegan. In other words, free of all food fun. I wasn’t coming up with much until I spotted this recipe for Warm Kale and Quinoa Salad in Kris Carr’s Crazy Sexy Kitchen cookbook. I didn’t have kale on hand, but that kind of thing has never stopped me before. I substituted some mixed spring greens instead and it was perfect. Read more
It’s the first Friday of Lent and right about now you might be thinking, “What’s on the Friday menu besides pizza and fish fry?” I’ve got a combination of vegetarian and vegan recipes to see you through. I’ll start with a few today and add more in the coming weeks. Read more
So today’s food post is going to be a little vague because, as far as I’m concerned, making stuffed artichokes is a little vague. I follow my grandmother’s general “recipe,” which means there are no measurements. It will be a cooking adventure, you’ll see. Just be sure to pack lots and lots of oil. Read more
Looking for something new and delicious to add to the Christmas party spread? Here are two fabulous dips that are sure to be a hit with your guests. The Baked Artichoke Dip is from Horn of the Moon Cookbook, a great little vegetarian cookbook Dennis gave me years ago. The White Bean Dip is from Giada DeLaurentis’ Everyday Italian. Read more
Japanese Soba and Vegetable Soup from the Moosewood Restaurant Low-Fat Favorites cookbook is a favorite at our house, a hit with four out of five family members, so that’s saying something. (At least around here it is.) It’s vegetarian. No, wait, even better, it’s vegan, and it’s absolutely delicious, especially on a cold winter’s night. Read more
This recipe comes to you courtesy of my friend Michele B., but it has become a Poust family favorite. Everyone loves it, and it’s so easy and so much better than the stuff that comes out still shaped like the can.
Put this on your Thanksgiving table and you just may be called on to make it every year, no matter where the holiday dinner is being served.
This is a personal fall favorite, discovered when I was looking for a way to use the very large container of Israeli couscous I’d picked up in the bulk section of Honest Weight Food Co-op. A quick search of the Internet turned up this recipe by Giada De Laurentis of the Food Network. Read more